Jung Ho-young's Soy-Marinated Shrimp

Cooking tips 💡

• When vigorously washing the shrimp with salt, handling them roughly with bare hands may cause injury from the sharp spines or hard horns near the head, so rub them gently as if stroking.
• When taking out the finished soy-marinated shrimp during storage, if you use chopsticks that have touched your hands or mouth, saliva and harmful bacteria can enter the soy sauce and cause spoilage, so always use clean, dry dedicated chopsticks.
• If you want to make a large batch and consume it over a long period without spoilage, strain out only the vegetables and shrimp midway and store them separately in the refrigerator, then reheat the remaining soy sauce liquid once more, cool it, and pour it back over.

Recommended for 🙋

• ⭐Those who want a premium seafood marinade that is not too salty and retains the natural sweet and chewy texture of the flesh.
• ⭐Those looking for a sturdy side dish to store in an airtight container and use as a convenient rice accompaniment during seasons when appetite is easily lost.